Skip to content
Loading map…

Hi Ball Restaurant

3A - 5012 16 Avenue NW Calgary AB T3B 0N3 · Food - General

9 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Chicken and pork was observed on the floor in the walk-in freezer. - All food product must be 6" off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of sanitizer was not labelled. - All chemical bottles must be labelled. A staff member corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was measured at 10ppm at the dishes. The chlorine in the bucket lost its strength. The owner switched to a new bottle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) In the dry storage, Raw wood is used as reinforcement for the shelves. - Have the surface of the wood finish so it can be easy-to-clean, durable and non-porous.2) Shelves in the three doors stand up cooler observed to be rusting. - Ensure that the shelves are refinished and sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be clean:1) Grease build-up on the kitchen wall and ceiling tiles by the canopy. 2) Grease and food debris build-up underneath and between the deep fryers.3) Food debris on the floor of the walk-in freezer.4) Ceiling ventilation has dust build-up
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 100ppm chlorine sanitizer solution was not made at the time of the inspection.Corrected on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelf by the wall across from the deep fryer was covered in grease and grime.Clean.
  4. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wooden cupboard doors at the cooking line. Finish or remove the cupboard doors.2) Ventilation for the kitchen was insufficient. Walls and ceiling tiles by the canopy were covered with grease.Please confirm with the City of Calgary that the canopy is working properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and black stains on the white cutting boards. Resurface or replace the cutting boards2) Food debris and grease build-up on the milk grates. Remove milk crates and do not use them in the kitchen.3) Dirty stickers on the food storage containers.Remove dirty stickers and clean the food storage containers. 4) Deep freezer lid corner was repaired with blue tape. Fix or repair the lid.5) Deep grooves and black stains on the white plastic cutting boards.Resurface or replace the plastic cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 19, 2023**Some cleaning had been done but much more is required. Specifically in the following areas:- Interior of the dishwasher- wok cooking station/burner- Wooden preparation table and the metal shelving- Stove on the main cooking line- Under the deep fryers- Exterior and interior of the upright cooler on the main line - Underneath the dishwashing area- Walls in the kitchenClean and maintain in clean and sanitary condition at all times.**October 12, 2023**A significant accumulation of grease, dust, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on floors underneath the shelves, on food equipment such as the stove, walls, ceiling and all of the hard-to reach areas. - A thorough cleaning throughout the facility is required. **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be clean:1) Food stains and debris build-up on the kitchen shelves. 2) Grease build-up on the kitchen wall and ceiling tiles by the canopy. 3) Grease and food debris build-up underneath the deep fryers. 4) Grime build-up on the baseboards and floor hard to reach areas.5) Grease stains on kitchen walls.6) Grease build-up on the cook line cupboard doors.Clean the entire kitchen. 7) Clutter noted in the kitchen and dining room. Remove the clutter and organize the kitchen and dining room for easy cleaning.8) No cleaning schedule and no charts for food surface sanitizer, dishwasher, coolers and freezers. Provide a cleaning schedule.Check and record food surface sanitizer, dishwasher, coolers and freezers
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All perishable foods were removed from the stand-up cooler.Previous Inspection:Perishable foods in the stand-up cooler were measured between 9.2 to 13.4 degrees C. Ginger beef @ 9.2 to 13.4 degrees Eggs @ 12.1 degrees CDiscarded all the rice and perishable foods in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wooden cupboard doors at the cooking line. Finish or remove the cupboard doors.2) Ventilation for the kitchen was insufficient. Walls and ceiling tiles by the canopy were covered with grease.Please confirm with the City of Calgary that the canopy is working properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Three door glass stand up cooler:- grease and food stains on the doors, handles and bottom shelf.-Stains on the walls.Clean the stand-up cooler.2) Deep grooves and black stains on the white cutting boards. Resurface or replace the cutting boards3) Food debris and grease build-up on the milk grates. Remove milk crates and do not use them in the kitchen.4) Dirty stickers on the food storage containers.Remove dirty stickers and clean the food storage containers. 5) Spring roll wrapper bags were used between the food during storage. These are being re-used for food storage. Discard spring roll wrapper bags. Foods must be stored in re-usable food containers that can be washed, rinsed and sanitized for food storage. or cover with single-use plastic wrap.6) Grease stains build-up on the walk-in freezer door and grime build-up on the floor.Clean the walk-in freezer door.7) Deep freezer lid corner was repaired with blue tape. Fix or repair the lid.8) Deep grooves and black stains on the white plastic cutting boards.Resurface or replace the plastic cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be clean:1) Food stains and debris build-up on the kitchen shelves. 2) Grease build-up on the kitchen wall and ceiling tiles by the canopy. 3) Grease and food debris build-up underneath the deep fryers. 4) Debris build-up on the food storage racks.5) Grime build-up on the baseboards and floor hard to reach areas.6) Grease stains on light switches, and kitchen walls and doors.7) Grease build-up on the cook line cupboard doors.Clean the entire kitchen. 8) Clutter noted in the kitchen and dining room. Remove the clutter and organize the kitchen and dining room for easy cleaning.9) No cleaning schedule and no charts for food surface sanitizer, dishwasher, coolers and freezers. Provide a cleaning schedule.Check and record food surface sanitizer, dishwasher, coolers and freezers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 19, 2023**Some cleaning had been done but much more is required. Specifically in the following areas:- Interior of the dishwasher- wok cooking station/burner- Wooden preparation table and the metal shelving- Stove on the main cooking line- Under the deep fryers- Exterior and interior of the upright cooler on the main line - Underneath the dishwashing area- Walls in the kitchenClean and maintain in clean and sanitary condition at all times.**October 12, 2023**A significant accumulation of grease, dust, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on floors underneath the shelves, on food equipment such as the stove, walls, ceiling and all of the hard-to reach areas. - A thorough cleaning throughout the facility is required. **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer in the spray bottle was measured less than 10ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water)2) Cleaning cloths were covered with stains and grease.Provide new cloths
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being reused. Several pairs of used single use gloves were stored on top of the paper towel dispenser.Discard single use gloves after removing from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Four large baking trays of cooked rice were being dried on the top shelf at room temperature. Rice was measured at 18.0 degrees C.2) Perishable foods in the three door stand up cooler were measured between 9.2 to 13.4 degrees C. Ginger beef @ 9.2 to 13.4 degrees Eggs @ 12.1 degrees CDiscarded all the rice and perishable foods in the cooler.3) Cooked sliced chicken was not cooled down to 4 degrees C before storing in the prep cooler insert. Chicken was measured between 45 to 54.2 degrees C.Cool down the chicken to 4 degrees C or below before storing them in the prep cooler insert.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was measured at 10ppm at the dishes. The chlorine in the bucket lost its strength. The owner switched to a new bottle. (CDI)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored. Provide new chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the kitchen handwash sink, the hot tap was broken.Fix the tap and ensure both hot and cold water is available for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished wooden shelf in the kitchen.Finish or remove the shelf. 2) Unfinished wooden cupboard doors at the cooking line. Finish or remove the cupboard doors.3) Ventilation for the kitchen was insufficient. Walls and ceiling tiles by the canopy were covered with grease.Please confirm with the City of Calgary that the canopy is working properly. 4) Two-compartment sink tap was leaking. Fix the tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler: - stains on the door and handles. -dirty cardboard used to the shelf-rust and debris on the metal racks-mold observed the on back wallClean the entire walk-in cooler.2) Three door glass stand up cooler:- grease and food stains on the doors, handles and bottom shelf.-Stains on the walls.Clean the stand up cooler.3) Prep cooler:--grease and stains on the lid cover the inserts-mold inside the cooler walls and racks. Clean the prep cooler,4) Deep grooves and black stains on the white cutting boards. Resurface or replace the cutting boards5) Dried sauce build-up on the sauce buckets exteriors.Clean the sauce buckets daily.6) Grease build-up on the order clip board. Clean the clip board.7) Food debris and grease build-up on the milk grates. Remove milk crates and do not use them in the kitchen.8) Dirty stickers on the food storage containers.Remove dirty stickes and clean the food storage containers. 9) Numerous used plastic bags were stored on shelves on the main line and Spring roll wrapper bags were used between the food during storage. These are being re-used for food storage. Discarded the used bags and spring roll wrapper bags. Foods must be stored in re-usable food containers that can be washed, rinsed and sanitized for food storage. or cover with single-use plastic wrap.9) Grease stains build-up on the walk-in freezer door. Clean the walk-in freezer door.10) White vegetable storage bins were not cleaned and sanitized before placing new vegetables in. Black stains and mold were found on the corners of the containers.Clean and sanitize after each use.11) Old duct tape was observed on the strainer handle. Fix or replace stainer.12) Deep freezer lid corner was repaired with blue tape. Fix or repair the lid.13) Deep grooves and black stains on the white plastic cutting boards.Resurface or replace the plastic cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 19, 2023**Some cleaning had been done but much more is required. Specifically in the following areas:- Interior of the dishwasher- wok cooking station/burner- Wooden preparation table and the metal shelving- Stove on the main cooking line- Under the deep fryers- Exterior and interior of the upright cooler on the main line - Underneath the dishwashing area- Walls in the kitchenClean and maintain in clean and sanitary condition at all times.**October 12, 2023**A significant accumulation of grease, dust, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on floors underneath the shelves, on food equipment such as the stove, walls, ceiling and all of the hard-to reach areas. - A thorough cleaning throughout the facility is required. **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be clean:1) Food stains and debris build-up on the prep sink, ice machine and kitchen shelves. 2) Grease build-up on the kitchen wall and ceiling tiles by the canopy. 3) Grease and food debris build-up underneath the deep fryers. 4) Debris build-up on the food storage racks.5) Grime build-up on the baseboards and floor hard to reach areas.6) Debris build-up on the dishwasher.7) Grease stains on light switches, and kitchen walls and doors.8) Grease build-up on the cook line cupboard doors.9) Grease and debris build-up on the wooden prep table. Clean the entire kitchen. 10) Clutter noted in the kitchen and dining room. Remove the clutter and organize the kitchen and dining room for easy cleaning.11) No cleaning schedule and no charts for food surface sanitizer, dishwasher, coolers and freezers. Provide a cleaning schedule.Check and record food surface sanitizer, dishwasher, coolers and freezers
  7. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items in walk in coolers, grab and go coolers, do not have lids to protect items from contaminations. Items included: cut onion, ginger beef, sauces, noodles and sprouts. 2) Marinading beef is a hard plastic container in cooler. No proof that container is food safe. Ensure all items in storage are covered and protected from contamination and ensure to only use food safe containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some used plastic bags were stored on shelves on the main line. These are being re-used for food storage. Please immediately discard. Foods must be stored in re-usable food containers that can be washed, rinsed and sanitized for food storage. or cover with single-use plastic wrap.2) Scoops in bulk bins were directly store on top of food. - Store scoops in a sanitary manner i.e. handle not in contact with the food. - Clean and sanitize bulk bin scoops regularly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken stock left on the stove over night to cool. Internal temperature measured at 27.5C. - Discarded.- All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. - Cool foods rapidly to 20C within the first 2 hours and then to 4C within another 4 hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning cloths, and wooden stick with wrapped with tape used to hold water on the wok cooking station were extremely dirty. - Use a material that is smooth, easy to clean and impervious to moisture instead. Do not use wooden stick or towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 19, 2023**Some cleaning had been done but much more is required. Specifically in the following areas:- Interior of the dishwasher- wok cooking station/burner- Wooden preparation table and the metal shelving- Stove on the main cooking line- Under the deep fryers- Exterior and interior of the upright cooler on the main line - Underneath the dishwashing area- Walls in the kitchenClean and maintain in clean and sanitary condition at all times.**October 12, 2023**A significant accumulation of grease, dust, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on floors underneath the shelves, on food equipment such as the stove, walls, ceiling and all of the hard-to reach areas. - A thorough cleaning throughout the facility is required. **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility.
  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle was too strong (undiluted bleach).Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Single-use disposable gloves are being re-used. - Do not re-use single use gloves. Single-use gloves must be discarded after they are doffed or when they become contaminated. Gloves do not replace the requirement for handwashing. 2) A rinse bucket is being used for handwashing near the deep fryers. - Handwashing must only take place in the designated handwashing sinks using hot and cold running water, liquid soap and single use paper towels. Do not use a bucket for handwashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items in walk in coolers, grab and go coolers, do not have lids to protect items from contaminations. Items included: cut onion, ginger beef, sauces, noodles and sprouts. 2) Marinading beef is a hard plastic container in cooler. No proof that container is food safe. Ensure all items in storage are covered and protected from contamination and ensure to only use food safe containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No sneezeguard available at the hot buffet. Foods are exposed to customer contamination. Operator advised sneezeguard was broken by a customer. - Replace sneezeguard or provide lids to protect foods from customer contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A lot of used plastic bags were stored on shelves on the main line. These are being re-used for food storage. Please immediately discard. Foods must be stored in re-usable food containers which can bewashed, rinsed and sanitized for food storage. or cover with single-use plastic wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High-risk foods such as raw chicken and beef were observed thawing without running water in the sink and in room temperature. - Do not thaw foods in room temperature or in water. Use one of the following approved methods for thawing: - In a cooler- Under running cold water- During the cooking process- In the microwave if cooked or consumed immediately after. 2) Chopped garlic in oil left out in room temperature.- Ensure garlic is stored at a temperature 4C or less. Keep in cooler or place in an ice bath. Ensure garlic temperature is maintained at or below 4C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 12, 2023**A significant accumulation of grease, dust, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on floors underneath the shelves, on food equipment such as the stove, walls, ceiling and all of the hard-to reach areas. - A thorough cleaning throughout the facility is required. **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items in walk in coolers, grab and go coolers, do not have lids to protect items from contaminations. Items included: cut onion, ginger beef, sauces, noodles and sprouts. 2) Marinading beef is a hard plastic container in cooler. No proof that container is food safe. Ensure all items in storage are covered and protected from contamination and ensure to only use food safe containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **October 6th, 2023 violations**Ventilation filter has excessive grease and oil buildup. Burners have buildup of food debris around them. **End of October additional violations** Dirty cardboard boxes and pieces of cardboard on shelves next to clean utensils, rice cookers etc. Please organize items so storage of different classes of items are separate. Rice cookers, sides of table units, shelves in kitchen cooler dirty.Please clean and sanitize all surfaces and utensils in the kitchen .No written plan for the cleaning of this facility available or records of cleaning being kept.Please prepare a cleaning plan for this facility